Regina Troy Barrios

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Antonio's PGA Cars x Nomad Caviar

<p><a href="https://www.instagram.com/antoniospgacars/" rel="noopener noreferrer" target="_blank"><strong>Antonio’s PGA Cars</strong></a> recently launched a new dining event, confirming plans for a monthly curated dinner series in partnership with <a href="https://www.instagram.com/nomadcaviar/" rel="noopener noreferrer" target="_blank">Nomad Caviar</a>.</p><p>The launch dinner offered a first look at the experience: a multi-course tasting menu where caviar is not just a garnish, but the thread that runs through every dish and pulls it all together. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179628902Antonio_s PGA X Nomad Caviar Group Photo.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">A tasting menu centered on caviar | Photo: Antonio&#x27;s PGA Cars </span></span></span></div><p>Developed under the direction of Antonio’s founder and executive chef Tony Boy Escalante and executed with corporate executive sous chef AC Agra, the dinner set the tone for what the series promises: refined, ingredient-driven cooking with a sense of playfulness, aiming to make caviar more appealing to a broader market. </p><p>“It was fun. It’s always fun,” Chef Tony Boy said after dinner. “Working with Chef AC is just so easy. He’s very talented.”</p><p>“When we brought the brand back in 2023, we identified Antonio&#x27;s as one of our ideal culinary counterparts,” shares Carol Foz Asuncion, managing partner of Nomad Caviar in the Philippines.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179683100NOMAD CAVIAR (3).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Nomad Caviar | Photo: Antonio&#x27;s PGA Cars</span></span></span></div><p>She adds, “With perfectly aligned values and a shared clientele, this partnership is the fulfillment of a long-standing goal to create caviar moments for our discerning guests. And we&#x27;re very happy that we are finally doing it!” </p><p>The introductory dinner started with the <strong>Nomad Caviar Sandwich</strong>, a deceptively simple bite that balanced richness and depth. Light, toasted brioche cradled a silky egg yolk jam, while a side of warm beef consommé added a savory backbone — each element designed to amplify the clean, briny pop of the caviar.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179708200Nomad Caviar Sandwich (2).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Nomad Caviar Sandwich | Photo: Antonio&#x27;s PGA Cars</span></span></span></div><p>This was followed by <strong>Oyster and Pearls</strong>, a study in contrast and texture. A Legris oyster sat atop a delicate cauliflower panna cotta, finished with a light sabayon. The dish played between creaminess and salinity, with the caviar enhancing both the oyster’s freshness and the panna cotta’s subtle sweetness.</p><div> </div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179734902Oyster and Pearls (3).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Oyster and Pearls | Photo: Antonio&#x27;s PGA Cars</span></span></span></div><p>From there, the menu moved into more playful plates, including a <strong>Stuffed Chicken Wing</strong> filled with chicken mousseline and earthy morels, glazed with ponzu for a gentle citrus lift. The bump of Nomad Caviar on top of the beautiful golden chicken was giving “comfort food with elegance”.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179761223Stuffed Chicken Wing (3).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Stuffed Chicken Wing | Photo: Antonio&#x27;s PGA Cars </span></span></span></div><p>Seafood took center stage in the <strong>Crab Capellini</strong>, where strands of pasta were coated in rich crab fat and brightened with lemon. The addition of caviar brought bursts of salinity that cut through the richness, creating a dish that felt both indulgent and restrained. This dish is already part of Antonio’s PGA Cars’ regular menu, but it got a caviar upgrade for the introductory dinner.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179782661Crab Capellini (1).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Crab Capellini | Photo: Antonio&#x27;s PGA Cars </span></span></span></div><p>One of the evening’s more technical highlights was the <strong>Fish Quenelle</strong>, a classic preparation served with Champagne beurre blanc and vegetable parisienne. Light and delicate, the quenelle carried a refined sweetness, while the sauce added a subtle acidity that tied the dish together. This dish was so perplexingly delightful because of its unique texture: like a savory, fishy marshmallow (in a good way).</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179815244Fish Quenelle (3).jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Fish Quenelle | Photo: Antonio&#x27;s PGA Cars </span></span></span></div><p>The star of the night was the <strong>Wagyu Flat Iron</strong>, paired with foie gras, crisp-edged potato pavé, and horseradish. It was a bold, satisfying course that anchored the meal, with caviar adding a subtle briny contrast to the dish’s deep, savory flavors. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179836545Wagyu Flat Iron (1).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Wagyu Flat Iron | Photo: Antonio&#x27;s PGA Cars</span></span></span></div><p>Dessert came in the form of a <strong>Crèmeux</strong> made with caramelized white chocolate and citrus confit. Smooth and lightly sweet, it offered a clean, bright finish to the meal — an understated yet memorable closing that surprised even Chef Tony Boy himself.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776179855802Cremeux.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Crèmeux | Photo: Antonio&#x27;s PGA Cars </span></span></span></div><p>The preview dinner set the stage for what Nomad Nights<strong></strong> aims to become: a recurring culinary experience that evolves month to month. Each dinner will feature a new theme, allowing the kitchen to reinterpret caviar across different cuisines and techniques.</p><p>Moving forward, the dinners are set to take place every second Wednesday of the month at Antonio’s PGA Cars with limited seating to maintain an intimate atmosphere. </p><p>With its first preview setting a strong tone, Nomad Nights positions itself as a new fixture in Metro Manila’s dining scene — one where caviar becomes not just a luxury, but a creative medium for storytelling on the plate.</p><div><br/></div><div><a href="https://www.instagram.com/antoniospgacars/" rel="noopener noreferrer" target="_blank"><em><strong>Antonio’s PGA Cars</strong></em></a><em><strong></strong> | 202 EDSA corner Rochester Street, Wack-Wack, Mandaluyong City | Reservations: 0918 965 2939, </em><a href="https://www.antoniospgacars.ph" rel="noopener noreferrer" target="_blank"><em>antoniospgacars.ph</em></a><em> | Instagram: </em><a href="https://www.instagram.com/antoniospgacars/" rel="noopener noreferrer" target="_blank"><em>@antoniospgacars</em></a><em> </em></div>

<p>Antonio’s PGA Cars in <b>Metro Manila, Philippines</b> launches a monthly caviar dinner series in partnership with Nomad Caviar, offering a multi-course tasting menu where caviar is woven through each dish, from oyster and crab capellini to wagyu, in an intimate, limited-seat <b>fine dining setting.</b></p>

Antonio’s PGA Cars in Metro Manila, Philippines launches a monthly caviar dinner series in partnership with Nomad Caviar, offering a multi-course tasting menu where caviar is woven through each dish, from oyster and crab capellini to wagyu, in an intimate, limited-seat fine dining setting.

At Antonio’s PGA Cars, A Monthly Luxury Ritual Centered On Caviar

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At Antonio’s PGA Cars, A Monthly Luxury Ritual Centered On Caviar

Ching Dee

Published April 13, 2026 11:25 PM PHT

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Updated April 14, 2026 11:26 PM PHT

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